High Rise Herb Biscuits
Light, flaky, and bursting with fresh herbaceous flavor, these High Rise Herb Biscuits are the perfect addition to any meal! This recipe elevates classic biscuits with a blend of parsley, chives, and thyme, delivering a deliciously savory twist in every buttery layer. The secret lies in a simple folding technique that ensures sky-high biscuits with irresistible flakiness, while cold buttermilk and cubed butter keep them tender and rich. Ready in just 30 minutes, these homemade biscuits are ideal for breakfast, dinner, or holiday feasts. Serve them warm, brushed with melted butter, and pair with your favorite spreads or hearty dishes for a comforting, memorable bite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.25 teaspoons baking soda
- 0.5 teaspoons kosher salt
- 0.5 cups unsalted butter, cold and cubed
- 0.75 cups buttermilk, cold
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh thyme leaves, minced
- 2 tablespoons extra butter, melted (optional)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Stir in the chopped parsley, chives, and thyme, ensuring they are evenly distributed throughout the flour mixture.
Pour in the cold buttermilk and gently stir with a spatula until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it 2-3 times until cohesive. Pat or roll the dough into a rectangle about 1 inch thick.
Fold the rectangle in half, then turn it 90 degrees. Repeat this folding process 2 more times—this creates flaky layers.
Using a round biscuit cutter (about 2.5 inches in diameter), cut out biscuits by pressing straight down without twisting. Gather any scraps, re-roll, and cut out more biscuits.
Place the biscuits on the prepared baking sheet, making sure they are close together but not touching for maximum rise.
Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the biscuits have risen magnificently.
Optional: Brush the tops with melted butter as soon as they come out of the oven for added richness.
Serve warm with your favorite spreads, gravies, or alongside hearty dishes. Enjoy!
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.4 g | 158% | |
| Saturated Fat | 76.9 g | 384% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 830 mg | 36% | |
| Total Carbohydrate | 192.9 g | 70% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 9.7 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 296 mg | 23% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 641 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
